Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese nikujaga (sliced pork and potatoes). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Now please click HERE to check out the recipe. Here's Nikujaga with thinly sliced pork belly.
Japanese Nikujaga (Sliced pork and Potatoes) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Japanese Nikujaga (Sliced pork and Potatoes) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
- Take 450 grams Potatoes
- Make ready 200 grams Sliced Pork (or Silced Beef)
- Take 1 peice Onion
- Prepare 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
- Take 1 tbsp salad oil
- Prepare <Sauce>
- Take 150 ml Water
- Get 2 tbsp Suger
- Make ready 2 tbsp Sake(cooking rice wine)
- Make ready 3 tbsp Mirin
- Get 5 tbsp Soy Sauce
When beef was more precious back then We use thinly sliced beef for a lot of different dishes in Japan. If you go to Japanese grocery stores, you. In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga. Often, konnyaku yum noodles called If you can buy sliced beef or pork, that would be the easiest.
Steps to make Japanese Nikujaga (Sliced pork and Potatoes):
- Cut the potatoes into bite-size pieces, soak them in water and drain.
- Peel the first 2 layers off the halved onion and cut into 7 to 8 mm wedges. Cut the carrot into small bite-size pieces.
- Cut the sliced pork 5 to 6 cm.
- Heat te salad oil and add the potatoes. When the potato eadges become transparent, add the onios and carrots. Give the oil time to absorb the flavor, and then add the pork.
- When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
- When it boils, turn the heat to medium and carefully reomove the scum. Add the 2 tbsp Suger, 3 tbsp Mirin and 5 tbsp Soy Sauce in thar order, and stir once.
- Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
- Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
- Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
- Chef Yellow Onion - Large SG$1.45/700g at FairPrice
- Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
- Japanese White Suger SG$3.5/kg at DonDon Donki
- Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- Hinode Hon Mirin SG$4.6/320ml at RedMart
- Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc
They are sold at Asian/Japanese butcher and grocery stores. You can also slice a block of. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese.
So that’s going to wrap it up with this special food japanese nikujaga (sliced pork and potatoes) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
